Search found 1089 matches

by crustyo44
Thu Jun 16, 2011 23:41
Forum: For beginners
Topic: Chicken & his fat /skin
Replies: 17
Views: 10830

Hi Spud,
Good to see a SANDGROPER back on deck. Fancy calling me a banana bender!! I am Australian first. Workaholic second, Dutchman third and AFL is for me. At least you need brains to play it.
Regards,
Jan.
Brisbane.
by crustyo44
Thu Jun 16, 2011 23:25
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 326397

Hi ssorllih, I am 66 years young and still working like a madman. I just have no time to chase girls around a bonfire. Matter of fact, my wife would be really pissed off. I am also a keen hobby distiller and she does not like that either. I give most of it away as I am not much of a drinker. Talk ab...
by crustyo44
Thu Jun 16, 2011 06:21
Forum: Offal products
Topic: Liver sausage
Replies: 28
Views: 29702

Hi,
As a Dutch born but naturalised Australian all these pictures bring back fond memories from long ago.
To make them here, you must kill your own animals as blood in not available as far as I know and the offal is snapped up by the manufacturers.
Regards,
Jan.
Brisbane.
by crustyo44
Thu Jun 16, 2011 05:51
Forum: Technology basis
Topic: Beginner Brining Question
Replies: 25
Views: 16978

Hi, In the next few weeks I definitely will make this ham as there are lots of pork specials available. Talk about exhorbitant prices for cured meats. Just as an example, I like to make biltong, and smoke some of it before is has dried. In shops and on Ebay.com.au, it sells for around $ 60.00 per ki...
by crustyo44
Wed Jun 15, 2011 23:56
Forum: For beginners
Topic: Chicken & his fat /skin
Replies: 17
Views: 10830

Hi Spud, I can understand your cold smoking problems in the tropics. It is the same here in Brisbane in the summer although winter is not too bad here. In summer I just hot smoke everything if I run out of goodies. Did you get the ProQ cold smoke generator from the UK? Reports are rather good and pe...
by crustyo44
Wed Jun 15, 2011 23:04
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 326397

Hi Nor Cal Kid,
They are good looking sausages. Shortly I will be making them as well. I will be busy this winter. Your photos and instructions were certainly a big help.
Thank you,
Regards,
Jan.
Brisbane.
by crustyo44
Wed Jun 15, 2011 22:43
Forum: Sausages
Topic: [USA] Chorizo
Replies: 14
Views: 9661

Hi Chuckwagon, Thank you for all this Cure #1 and 2 information. I was advised by a wise gentleman from the USA on another forum that the limit for cure in Australia/New Zealand is 125 ppm for nitrite and 500 ppm for nitrate. My cures are bought locally but are imported from the US. I was advised on...
by crustyo44
Tue Jun 14, 2011 23:29
Forum: Sausages
Topic: [USA] Chorizo
Replies: 14
Views: 9661

Hi, Have you tried to smoke these sausages or do you like them fresh and fried. I am a keen consumer of light and heavy smoked sausages but realise that I have to add Cure #1. Can you list the ingredients for say a 10 lbs or 4.5 kg block of meat if possible. Being a new member and a novice, I hate t...
by crustyo44
Tue Jun 14, 2011 23:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 372077

new member from Australia

Hi members, Just a short introduction. My name is Jan from Brisbane ,Australia. A keen fisherman, hunter, baker and only a novice at making good tasty sausages, curing, smoking and drying meats. I am also a member of other forums and I enjoy the friendship and help offered on these forums. Shortly I...